It’s the last official cook out of summer. Don’t worry, we can keep going strong until mid-September, but it is the last three-day weekend, so let’s do it up right. Check out these tips from Chef Craig Schauffel for a successful grilled meal.

In Mexico, bottled hot sauce is used everyday to spice up street fare such as potato chips, fruit cocktails, popcorn, and other fried foods sold as snacks in plastic bags. It is also used in some seafood cocktail preparations and alcoholic drinks.

Welcome to 2017. Yes, the new year is here, and everyone is trying to stick to their lists of physical improvement. This year, on top of committing to that gym membership, let’s also consider what we are putting into our bodies. It does not have to be a bland torture. Here are different cuisines and their common herbs and spices to add plenty of flavor to food with just a pinch of salt.

The concept of reading a recipe seems simple, but the fact is that there are a few nuances in a correctly written recipe that will help you understand what the writer is asking you to do. Knowing how to properly read a recipe can improve your cooking by leaps and bounds.

If “Turkey Anxiety” was a real term, it’s a mutual feeling all Thanksgiving hosts share. Nothing is more disappointing than slicing into a dry bird after hours of anticipation. Make sure this doesn’t happen! Brining is the secret to preparing perfect poultry. Here are the basic rules of how to brine.

Farm-to-table. All-natural. Organic. All buzzwords being thrown around by restaurants and cooks these days, but even they might still be missing the point. Many parts of vegetables like their leaves or roots aren’t being used to their full potential; reserved for the compost pile. Its time for things to change. Every single part of the vegetable is usable and edible, and can transform any dish. It’s a celebration of using whole vegetables in day-to-day cookery. Come take a new look at some old friends.